[adapted from Emeril Lagasse]
In a medium saucepan, combine 1 coarsely chopped onion, 1 coarsely chopped celery stalk, 3 crushed garlic cloves, 4 parsley sprigs, 4 mint sprigs, 2 pieces of lemon zest, 1/4 to 1/2 teaspoon crushed red pepper, 3 quarts chicken stock, and 1 whole chicken cut into parts.
Bring to a boil, skim, reduce heat, and simmer for 45 minutes.
Discard vegetables and herbs; transfer the chicken to a plate to cool before cutting into bite-size pieces. Strain stock through a fine sieve. Return stock to the pot, adding chicken pieces, 2 tablespoons lemon juice, and 1/4 cup rice. Before serving, if desired, add more mint and crushed red pepper flakes. Salt and pepper accordingly.
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